North Shore Fish Cakes

Makes 4 servings

1/3 cup chopped green onions
1 to 2 Tbsp. butter or margarine
2 cups mashed potatoes
2 Tbsp. butter or margarine, melted
1 Tbsp. sour cream
1 lb. orange roughy or other white fish fillets, cooked and flaked
1 large egg, lightly beaten
2 to 3 Tbsp. minced fresh parsley
1/2 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
1/2 to 3/4 cup Italian-seasoned breadcrumbs
2 Tbsp. butter or margarine
1 Tbsp. olive oil

Saute green onions in 1-2 Tbsp. buin large skillet over med. heat until
tender. Set aside. Combine mashed potato, 2 Tbsp. butter, and sour cream
in a med. bowl; stir well. Add fish, stirring gently. Set aside. Combine
eggs and next 4 ingredients in a bowl; stir in reserved green onions. Add
to fish mixture; stirring gently. Shape fish mixture into 8 patties.
Dredge in breadcrumbs. Fry patties in 2 Tbsp. hot butter and oil in a
large skillet over med.-high heat 3 min. on each side or until lightly
browned.

American's Best Recipes 1993 Edition


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